Ukrainian: Borscht

Recipe by Marina K <marina@cooking-with-paul.com>

(serves 6)

Ingredients:

• 1 medium onion, chopped
• 2 tablespoons olive oil
• 6 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 quart chicken broth (4 teaspoons chicken base dissolved in hot water)
• 2 medium carrots, sliced into half rounds
• 2 stalks celery, sliced
• 2 cans diced tomatoes (28 oz)
• 6 medium potatoes, peeled and cubed (¼-inch cubes)
• 2 cups beets, shredded
• ½ head of small cabbage, shredded
• ½ sweet red pepper, diced
• Salt to taste
• Fresh dill (for garnish)
• 6 tablespoons sour cream (for garnish)

Procedure:

1. In a large soup pot, saute onions in olive oil until slightly caramelized (about 15 minutes)
2. Add garlic, saute briefly
3. Add tomato paste, saute briefly
4. Add chicken broth, carrots, celery; bring to boil
5. Add diced tomatoes, potatoes, beets; bring back to boil
6. Add cabbage, red peppers; simmer for about 30 minutes (until veggies are soft)
7. Add salt to taste
8. To serve: garnish with fresh dill and sour cream